'Natural wine' has experienced an explosion in popularity in recent years. Many self-proclaimed natural producers make fascinating and delicious wines using sustainably-farmed fruit, wild yeasts, and little to no added sulphur. Cheese is also a fermented product, similar in many ways to wine. The best cheese is made from the best milk, and this session will explore the ways in which cheesemakers either express or suppress the character of their milk through their choices in the creamery. What would ‘natural’ cheese look like? We will taste a variety of cheeses and drink some wine, and see what they have to say to each other. Your speakers for this evening are: Bronwen Percival who discovered Neal's Yard Dairy while working on a dissertation on farmhouse cheeses as a graduate student in Anthropology at the University of Oxford. She is presently the Buyer for Neal's Yard Dairy. And Francis Percival who read History at Christ’s College Cambridge before embarking on a career in professional food. After stints as a chef and a fishmonger, he now dedicates his time to writing about wine and food. He writes a regular column for The World of Fine Wine and contributes regularly to publications such as Decanter, Saveur, Gourmet, and Culture.
Due to the larger-than-normal number of wines and other accompaniments served at this tasting, the price of tickets is slightly higher. .................... This Tutored Tasting will be held at The Warehouse 6-8 Park Street LONDON SE1 9AB (click here to view map) .................... Your tickets(s) will be emailed to you on your selected date. Please print off and bring with you to the event .................... For further details, see Our Tutored Tastings information page ....................
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